排序方式： 共有5条查询结果，搜索用时 0 毫秒
1
1.
Yi-Chao Chen Ren-Bao Liaw Yu-Sheng Liao Amornrat Wanangkarn Wen-Shyan Chen Fa-Jui Tan 《Animal Science Journal》2021,92(1):e13567
A novel animal protein-based douchi koji-inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi-finished (5-day fermentation) and finished (5-day fermentation and 14-day ripening) SEWS by using 16S and 18S ribosomal DNA and gene-cloning methods. The results revealed that Bacillus spp. and Aspergillus oryzae were dominant in the douchi koji. In the semi-finished SEWS, the percentages of Bacillus amyloliquefaciens and Bacillus subtilis were considerably lower, whereas those of Enterococcus and Staphylococcus were substantially higher. In the finished SEWS, Bacillus spp. became dominant again and A. oryzae was the only fungus detected. In conclusion, by using molecular techniques, microbial population dynamics in SEWS can be evaluated. During processing, the relative abundance of microorganisms in SEWS changed and Bacillus spp. and A. oryzae remained dominant. This study provides crucial information for designing starter cultures for producing SEWS. 相似文献
2.
Alisa Nakkaew Natthaphatra Thitichai Sureeporn Nualkaew Wilaiwan Chotigeat Amornrat Phongdara 《Plant Breeding》2013,132(6):701-710
Plant 14‐3‐3 proteins are involved in signal transduction pathways of nitrogen and carbohydrate metabolism. An Eg14‐3‐3 ω gene was isolated from the mesocarp of oil palm. The 1055‐bp cDNA had an open reading frame of 774 bp that encoded for 258 amino acids, and the cDNA had 113‐bp and 195‐bp 5′‐ and 3′‐untranslated regions, respectively. The calculated molecular weight was 28.06 kDa, with a pI of 5.04. The palm 14‐3‐3 showed closest identity to 14‐3‐3 proteins of the omega group. The entire sequence of Eg14‐3‐3 ω showed 83% identity with 14‐3‐3 protein isoform 16R from Solanum tuberosum. Phylogenetic analysis showed that the Eg14‐3‐3 isoform was within the omega (ω) subgroup and, thus, was designated Eg14‐3‐3 ω. The Eg14‐3‐3 ω expression patterns were strong in the mesocarp as compared to the root. When Eg14‐3‐3 ω cDNA was overexpressed in transgenic calli, there was higher accumulation of oil in the transgenic calli than in the controls. Therefore, Eg14‐3‐3 ω has potential for applications in the breeding of oil palms in the future. 相似文献
3.
Amornrat Chaiyasen David D. Douds Paiboolya Gavinlertvatana Saisamorn Lumyong 《New Forests》2017,48(4):547-562
Regeneration of stands of valuable tropical hardwood tree species for sustainable harvest requires production of seedlings with high probabilities of survival. One way to enhance the vigor of plants for outplanting is pre-colonization of roots by arbuscular mycorrhizal (AM) fungi. We pursued the strategy that the most promising AM fungus candidates for inoculation would be those associated with the tree of interest in the field. AM fungus communities were assessed in five plantations of Tectona grandis Linn.f. A total of 18 AM fungal morphotypes were found, representing four families: Glomeraceae (49.6%), Acaulosporaceae (24.9%), Claroideoglomeraceae (20.8%), and Gigasporaceae (4.8%). AM fungus spore density was negatively correlated with soil organic carbon. Some of these AM fungi, plus Rhizophagus irregularis, were established in pot culture and in vitro with transformed carrot roots, and subsequently used to inoculate micropropagated plantlets of T. grandis. Tectona grandis plantlets inoculated in vitro were successfully colonized by all AM fungi studied. Plants inoculated with Funneliformis mosseae were taller than uninoculated plants. Tectona grandis plantlets inoculated with the AM fungus Claroideoglomus etunicatum PBT03 were taller than uninoculated controls in ex vitro experiments. This study provides early insight for the targeted use of the AM symbiosis in production of important tree species in future greenhouse studies and reforestation. 相似文献
4.
5.
Gluten-free (GF) breads are often characterised by low nutritional quality as they are mainly starch based and contain low amounts of vitamins, minerals and in particular dietary fibre. The objective of this study was to improve the physical, nutritional and sensory quality and shelf life of rice-based GF bread by adding different fractions of rice bran, containing different amounts of protein, fat, dietary fibre (DF) and different ratios of insoluble (IDF) to soluble (SDF) DF. 相似文献
1